Ultimate Coconut Caramel Bars

Ingredients

• 2 1/2 cups Sweetened shredded coconut
• 1/2 cup Unsalted butter, at room temperature
• 1/2 cup Light brown sugar, packed
• 1 teaspoon Vanilla extract
• 1 Large egg
• 1 1/4 cups All-purpose flour
• 1/4 teaspoon Salt
• 1/4 teaspoon Baking powder
• 12 ounces Block caramels or unwrapped caramel candies
• 1/4 cup Heavy cream
• 6 ounces Semi-sweet chocolate chips or chopped chocolate

Steps

1. 1

   Preheat your oven to 300°F. Spread the coconut on a 9" x 13" baking pan and toast for 18 to 22 minutes, stirring halfway through, until light golden brown. Remove the coconut from the oven and set it aside.

2. 2

   Increase the oven temperature to 350°F. In a large bowl, beat the butter, brown sugar, vanilla, and egg until combined. Mix in the flour, salt, and baking powder. Stir in 1 1/2 cups of the toasted coconut.

3. 3

   Press the mixture evenly into the bottom of an ungreased 9" x 13" pan. Bake for 15 minutes.

4. 4

   Just before the crust is done, combine half of the caramels (6 ounces) with half of the heavy cream (2 tablespoons) in a microwave-safe bowl. Heat in short bursts until melted. Drizzle the caramel over the hot crust and return the pan to the oven for 10 to 13 minutes, until the caramel is bubbly.

5. 5

   Remove the pan from the oven. While it is still hot, use a knife to loosen the edges of the crust from the pan. In a separate bowl, stir together the remaining toasted coconut, the remaining 6 ounces of caramel, and the remaining 2 tablespoons of cream.

6. 6

   Dot spoonfuls of the coconut-caramel topping over the bars. Return the pan to the oven and bake for an additional 8 to 10 minutes, until the topping is bubbly.

7. 7

   Remove the bars from the oven. Melt the chocolate and drizzle it over the top. Let the bars cool completely in the pan to allow the layers to set before cutting into 24 squares.